Paraben Free Chaat Masala
Making your own spice blends from scratch is one of the smartest moves you can make when you want full control over every ingredient that goes into your food. Store-bought seasoning mixes often contain anti-caking agents, preservatives, and other additives that can be a real concern for anyone avoiding synthetic compounds — but this homemade blend keeps things completely clean and transparent. The process starts with toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and fill your kitchen with an irresistible, smoky warmth. Once ground and combined with tangy amchur, funky kala namak, bright ginger, and a gentle heat from cayenne, the result is a bold, complex seasoning that hits every note at once — sour, salty, spicy, and earthy. A whisper of cinnamon, cloves, and asafoetida rounds it all out in a way that no pre-packaged version can quite match. Stir it into yogurt, dust it over roasted chickpeas, or sprinkle it on fresh fruit for an instant street-food moment at home. Stored in an airtight jar, this batch stays fresh for up to three months, so you'll always have a reliable, additive-free blend ready to go.
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Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp asafoetida (hing)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp dried mint (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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